Enchiladas

Bob thinks we should rename these because they aren't really enchiladas, especially the way I make them, but I really can't think of another name for them.  This is my substitute for enchiladas.

3 sm. zucchini, sliced
3 reg yellow squash, sliced
1 onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
2 stalks celery, chopped
1 can diced tomatoes, drained
1 (12 oz) tub tofutti sour cream
seasoned salt
onion powder
oregano
cumin
basil
6-8 tortillas

Saute all veggies, add seasonings to taste (sorry I'm not more specific, I rarely measure spices).  Stir in Tofutti.

Here you have 2 options: one is to have the filling rolled up like an enchilada (hence, my title "enchiladas"); the other is to layer it like lasagna.

Option A:  Fill 8 tortillas with filling and line up in 9X13 pan, saving some filling to cover tops.
Option B:  Layer tortillas (starting with 2 on the bottom overlapping slightly to cover bottom of pan), 1/2 filling (keeping most sauce for top), 2 more tortillas, almost all of the remaining filling, 2 more tortillas, and spread remaining sauce over top to cover.

Bake at 350 for about 20 minutes.  Top with olives, avocado, lettuce, etc.